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+ servings

Lemon Coconut Cake

5 from 1 vote
Course: Dessert, Sweets, Sweets and Desserts
Cuisine: Filipino
Keyword: coconut cake, coconut cake with lemon zest, lemon cake, lemon cake with toasted coconut
Servings: 6 people
Author: Olive
Lemon adds a refreshing touch to this coconut cake
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Ingredients (click ingredient to buy it)

Wet Ingredients


  • Preheat oven to 350°F.
  • Butter a 9inch square or round pan.
  • LIne bottom with parchment paper.
  • In a large mixing bowl, combine flour, brown sugar, baking powder and lemon zest.
  • Mix well and set aside.
  • In another bowl, mix coconut milk, eggs and coconut oil (or melted butter).
  • Mix well then pour onto the flour mixture.
  • Mix well with a wire whisk or wooden spoon until there is no more lumps.
  • Stir in toasted coconut.
  • Pour batter into the prepared pan and bake in a preheated oven for 30-35 minutes or until knife inserted in the center of the cake comes out clean.
  • Take cake out of the oven and let cool completely on a wire rack before sering.
  • Dust top of cake with confectioners sugar (optional).
  • Enjoy!
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